Table of Contents

The Lady’s Comfort: A Deep Dive into Paula Deen’s Chicken Noodle Soup

Chicken noodle soup. Just the words conjure up memories of blustery days, cozy kitchens, and the soothing aroma that promises comfort and healing. For me, it’s a taste that transports me straight back to my grandmother’s farm. I can almost feel the warmth of her wood-burning stove, the soft flannel of her apron, and the feeling of complete contentment as I slurped down a bowl of her magical elixir. This Paula Deen recipe, with its rich broth and generous additions, feels like a warm hug from the South, echoing that same sense of love and nostalgia.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 8-10
Yield: Approximately 4 quarts
Dietary Type: Not specified, contains meat and dairy (optional)

Ingredients

STOCK

2 ½ – 3 lbs broiler-fryer chickens, cut up
3 ½ quarts water
1 onion, peeled and diced
2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 garlic cloves, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt, to taste
Fresh ground black pepper, to taste

SOUP

2 cups sliced carrots
2 cups sliced celery, leaves as well
2 ½ cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons parsley, chopped
⅓ cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan cheese (optional)
¾ cup heavy cream (optional)
Seasoning salt, to taste
Fresh ground black pepper, to taste
Crusty French bread, for serving

Equipment Needed

Large soup pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons
Ladle

Instructions

In a large soup pot, combine the chicken pieces, water, diced onion, Italian seasoning, lemon-pepper seasoning, minced garlic, bay leaves, and chicken bouillon cubes.
Season generously with kosher salt and fresh ground black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer until the chicken is tender, approximately 35-45 minutes.
Carefully remove the chicken from the pot using tongs or a slotted spoon and set it aside to cool slightly.
Using a slotted spoon, remove and discard the bay leaves and onion from the pot. You should have approximately 3 quarts of flavorful stock remaining.
Once the chicken is cool enough to handle, pick the meat from the bones, discarding the bones, skin, and cartilage. Set the shredded chicken aside.
Bring the stock back to a boil over medium-high heat.
Add the sliced carrots and cook for 3 minutes.
Add the sliced celery (including the leaves) and continue to cook for 5-10 minutes, or until the carrots and celery are tender-crisp.
Add the uncooked egg noodles and cook according to package instructions, or until they are tender. Be sure to stir occasionally to prevent the noodles from sticking.
Once the noodles are cooked, add the shredded chicken, sliced mushrooms, chopped parsley, cooking sherry, and chopped fresh rosemary leaves.
If desired, stir in the grated Parmesan cheese and heavy cream for extra richness and flavor.
Cook for another 2 minutes, allowing the flavors to meld together.
Adjust the seasoning to your liking by adding seasoning salt and fresh ground black pepper as needed. Taste and adjust accordingly.
Serve hot with slices of crusty French bread for dipping.

Expert Tips & Tricks

For a richer broth: Brown the chicken pieces in the pot before adding the water. This will add depth of flavor to the stock.
Don’t overcook the noodles: Nobody likes mushy noodles! Cook them al dente and they’ll hold their shape better in the soup.
Customize your vegetables: Feel free to add other vegetables you enjoy, such as potatoes, zucchini, or green beans. Just adjust the cooking time accordingly.
Sherry substitution: If you don’t have cooking sherry on hand, you can substitute dry white wine or chicken broth.
Make it ahead: The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve overnight!
Freezing for later: This soup freezes beautifully. Cool it completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Spice it up! Add a pinch of red pepper flakes for a little warmth.
Low Sodium Option: Omit the bouillon cubes and seasoning salt. Use fresh herbs liberally to enhance the flavor.

Serving & Storage Suggestions

Serve Paula Deen’s Chicken Noodle Soup hot in bowls, garnished with a sprig of fresh parsley. A side of crusty French bread is the perfect accompaniment for sopping up the delicious broth.

Storage:

Room Temperature: Do not leave at room temperature for more than 2 hours.
Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months.

Reheating:

Stovetop: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.
Microwave: Reheat individual portions in the microwave on high for 2-3 minutes, or until heated through.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	421 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	22.3 g	34%
Saturated Fat	6.3 g	31%
Cholesterol	116.6 mg	38%
Sodium	432.4 mg	18%
Total Carbohydrate	15.7 g	5%
Dietary Fiber	1.9 g	7%
Sugars	3.3 g	N/A
Protein	29.3 g	58%

Variations & Substitutions

Gluten-Free: Use gluten-free egg noodles to make this soup suitable for those with gluten sensitivities.
Dairy-Free: Omit the Parmesan cheese and heavy cream, or substitute with dairy-free alternatives like cashew cream or nutritional yeast for a cheesy flavor.
Vegetarian: For a vegetarian version, replace the chicken with vegetable broth and add extra vegetables like mushrooms, potatoes, and beans.
Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
Herby: Experiment with different herbs like thyme, oregano, or sage to customize the flavor profile.
Lemon Boost: Add a squeeze of fresh lemon juice at the end for a bright and zesty flavor.

FAQs (Frequently Asked Questions)

Q: Can I use rotisserie chicken instead of cooking the chicken from scratch?
A: Absolutely! Rotisserie chicken is a great shortcut. Just shred the meat and add it to the soup at the end.

Q: What’s the best way to prevent the noodles from becoming mushy?
A: Cook the noodles separately and add them to the soup just before serving, or undercook them slightly in the soup, as they will continue to cook in the hot broth.

Q: Can I add frozen vegetables to the soup?
A: Yes, frozen vegetables like peas, corn, or green beans can be added during the last few minutes of cooking.

Q: How do I make the soup thicker?
A: You can thicken the soup by whisking a tablespoon of cornstarch with two tablespoons of cold water and adding it to the soup while it’s simmering. Alternatively, blend a cup of the soup and stir it back in.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Add all the ingredients (except the noodles, Parmesan, and cream) to the slow cooker and cook on low for 6-8 hours. Add the noodles during the last 30 minutes of cooking, then stir in the Parmesan and cream just before serving.

Final Thoughts

Paula Deen’s Chicken Noodle Soup is more than just a recipe; it’s an invitation to create a comforting and flavorful meal that will nourish both body and soul. Whether you’re feeling under the weather or simply craving a taste of home, this soup is sure to satisfy. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to gather your ingredients, put on some music, and enjoy the process of creating this delicious soup. And please, share your feedback and any creative twists you add! Perhaps pair it with a crisp green salad for a complete meal. Happy cooking!

The Lady’s Chicken Noodle Soup – Paula Deen Recipe